For hundreds of years, most cutting boards did not have any type of finish applied. People would just start chopping away on the raw wood, clean the cutting boards, and set them aside. Over time ...

Dean Cliver, an expert in food microbiology at the University of California Davis, was the OG of cutting-board research. In the early 1990s, Cliver, who died in 2011, and his colleagues set out to ...

If you have a well-used cutting ... like raw meat, also for poultry and seafoods, which are highly risky if they get cross-contaminated with cooked or ready-to-eat products. "Wooden boards should ...